This simple salad offers a lot of crunch and plenty of spice. I like topping it off with ranch-flavored almonds instead of toasting them myself.

SERVINGS: 4
CATEGORY: Low Carb
METHOD: Chill
TIME: Prep: 15 min. + chilling

Ingredients:
2 cups fresh broccoli florets
1/3 cup finely chopped red onion
1/4 cup fresh cauliflowerets
1/4 cup julienned carrot
2 tablespoons chopped sweet red pepper
1 small jalapeno pepper, seeded and chopped
2 ounces reduced-fat Monterey Jack cheese, cut into small cubes
2 tablespoons fat-free plain yogurt
2 tablespoons reduced-fat mayonnaise
1/2 teaspoon salt-free spicy seasoning blend
1/8 teaspoon salt
1 tablespoon slivered almonds, toasted

Directions:
In a large bowl, combine the first six ingredients. Stir in cheese. In a small bowl, combine the yogurt, mayonnaise, seasoning blend and salt. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with almonds. Yield: 4 servings.

Nutrition Facts
One serving:
3/4 cup
Calories:
87
Fat:
5 g
Saturated Fat:
2 g
Cholesterol:
12 mg
Sodium:
281 mg
Carbohydrate:
7 g
Fiber:
2 g
Protein:
6 g
Diabetic Exchange:
1 vegetable, 1 fat.



-- Edited by Colette at 06:46, 2008-05-17